Title of Invention	"A FORMULATION FOR THE PREPARATION OF SUGAR FREE NUTRACEUTICAL ENRICHED SWEET SESAME BAR AND A PROCESS THEREOF"
Abstract	This invention relates to a formulation for the preparation of sugar free nutraceutical enriched sweet sesame bar and a process thereof. The product is a ready-to-eat confection could be consumed by all sections of population. The formulation comprises mainly of sesame having natural antioxidants and minerals. Also, being sugar-free, the product could be consumed by health conscious consumers and diabetics as well. Further its nutraceutical value is enhanced by incorporating amla (gooseberry), which is known for its health benefits.

Title of Invention

"A FORMULATION FOR THE PREPARATION OF SUGAR FREE NUTRACEUTICAL ENRICHED SWEET SESAME BAR AND A PROCESS THEREOF"

Abstract

This invention relates to a formulation for the preparation of sugar free nutraceutical enriched sweet sesame bar and a process thereof. The product is a ready-to-eat confection could be consumed by all sections of population. The formulation comprises mainly of sesame having natural antioxidants and minerals. Also, being sugar-free, the product could be consumed by health conscious consumers and diabetics as well. Further its nutraceutical value is enhanced by incorporating amla (gooseberry), which is known for its health benefits.

Full Text	The invention relates to a formulation for the preparation of sugar free nutraceutical enriched sweet sesame bar and a process thereof. The product is a ready-to-eat confection could be consumed by all sections of population. Indian traditional sweets based on sesame are popular and. ready to eat, which are stable and hard boiled confections prepared using either jaggery or sugar as base and roasted white sesame. Some of these products are crunchy, hard and crisp in texture and are traditionally prepared by boiling jaggery or sugar syrup to hard crack stage, mixing with sesame, sheeting and cutting. Traditional sweets occupy an important position in India and are popular through out the country. These sweets are the major consumer of sugar in the country and its consumption is very large. Due to health consciousness and awareness of the consumer, the demand for low-calorie and low sugar products is increasing. To meet these demands and to provide nutritious, healthy products, it is necessary to develop process for preparation of low or sugar free sweets. For this purpose, alternative sweeteners and appropriate bulking agents are selected to simulate the characteristics of sugar. In that direction, sweet sesame bar without added any sugar is prepared in the present invention. The present invention replaces sugar or jaggery in the formulation, with a combination of bulking agent, preferably polydextrose along with an intense sweetener to impart desired sweetness. The function of bulking agent, polydextrose is to provide structure or body and binding properties normally provided by sucrose. In the present invention, mannitol, which is crystalline and less hygroscopic compared to other polyols is added as an optional ingredient along with polydextrose, to improve the texture to the product. In addition to sugar free, the product is enriched with added nutraceuticals in the form of amla (gooseberry) powder, which is known for its health benefits. Amla is a rich source of vitamin C, antioxidants, flavonoids and minerals. It is one of the three constituents of the famous ayurvedic preparations, Triphala, which is prescribed in many digestive disorders and also in Chyawanprash and hence, it imparts and elevates the nutraceutical value of Gajak. The literature, especially patented, on traditional confectionery with special reference to sesame bars is scanty. However, the relevant patented literature is listed below. In our earlier work, low sugar, low fat and dietary fiber enriched cereal bar and process for preparation thereof (Reddy and Chetana, 2004),wherein polydextrose is used as a sugar replacer and other ingredients include, puffed rice, nuts, wheat flour, and process consisting of heating polydextrose in presence of water and mixing all the ingredients or by mixing all ingredients followed by warming and then sheeting and baking. Whereas in the present invention the ingredients other than polydextrose include sesame and amla and process is also different, which consists of mixing, sheeting and baking and hence the formulations and process parameters are different from those of the present invention. Reference may be made to reduced calorie conectionery compositions (Johnson Scott et al, USP Applicationn. 20040086615, 2004), wherein low calorie confectionery composition, consisting of erythritol, fructo-oligosaccharide, isomalt, polydextrose and /or high protein is disclosed. The composition is designed for solid moulding, enrobing, chunks, or chips preparation. The drawbacks of this invention are the composition consists of fructo-oligosaccharides along with other polyols, protein, fat and is prepared like chocolate or chocolate coatings. Hence, the composition and process are different from those of the present invention. Reference may be made to process for coating sugar-free boiled sweets (Ribadeau-Dumas, USP Application, 20020160083, 2002), wherein sugar-free boiled sweet with a coating syrup comprising one polyol, at least one high molecular weight polysaccharides such as cellulose derivatives, polydextrose, oligosaccharides, hydrogenated maltodextrins, etc. and fat. The composition and process are different from those of the present invention. Reference may be made to sugar-free chewy products and protein based chewy products and methods for making the same (Cherukuri, Subraman Rao, et al USP Application, 20030026826, 2003), wherein composition comprising of a mixture of at least two polyols, an emulsifier, an active agent.with added colours and flavours, is prepared by mixing, heating to high temperature of above 90C, cooling adding emulsifier, cooling and adding active ingredient. The composition and process are entirely different from those of the present invention, wherein polydextrose is the main sugar replacer and made in the form of bar by mixing and baking. Reference may be made to reduced fat spreadable corn syrup compositions and methods of preparation thereof (Ethington Reed al USP Application, 20020150665, 2002), wherein low fat spread used in place of butter or margarine comprising fructose syrup, fat, flavourings from natural or synthetic, natural flavouring include from fruits such as lemon, orange, grape, gooseberry, etc. The product is a spread and composition also different from the present invention. Reference may be made to frozen aerated products (Bartkowska et al, USP Application, 20040071835, 2004), wherein frozen aerated product comprising fat 0-20%, milk solids 0.25-20%, soluble dietary fiber 0.05-1.5%, insoluble dietary fiber 0.1-5%, sweetener 0.1-35%, where dietary fiber provided by fruit puree including gooseberry. The product, composition and process are entirely different from those of the present invention. Reference may be made to chewable tablets containing mannitol and aspartame (Valentine, et al, USP 6,296,868, 2001), wherein chewable tablets made from agglomerates comprising an alcohol sugar such as mannitol and high intensity sweetener such as aspartame from which agglomerate tablets may be directly compressed. The drawbacks of this invention are the process is to prepare sugar free tablets using mannitol and an intense sweetener, which are different from those of the present invention, where bulking agent acts as a binder and sugar replacer with added intense sweetener and product is prepared by baking unlike in this invention. Diabetic nutritionals and method of using (Gilles, et al, USP 6,248,375, 2001), wherein, the invention is directed to solid matrix designed for diabetics, utilizes fructose in combination with at least on non-absorbent carbohydrates, fructooligosaccharides and microcrystalline cellulose are used and also include dietary fiber and a source of oligosaccharides. The solid matrix is administered to a diabetic in form of cereal, bread, cookies, biscuits, etc. nutritional bar further includes additional nutrients like vitamins and minerals. The drawbacks of this invention are oligosaccharides and cellulose derivatives are used along with fructose, which are different from those of the present invention. Reference may be made to sugar free coating obtained by hard coating and process for producing it (Ribadean Dumas, et al., USP 5,900,261, 1999), wherein hard crystalline coating based on a specific mixture of polyols, having improved crunchiness and an improved process for hard coating based on xylitol, maltitol, or lactitol or mixture thereof is prepared. The drawbacks of this invention are polyols are used as sugar replacers, whereas polydextrose forms the base in the present invention and also the process is entirely different. Reference may be made to sugarless baked goods, eg., cakes and muffins (USP 5,523,107, 1996), wherein sugar free bakery goods such as cakes, muffins, donuts formed from a batter mixture including 15-25% of starch hydrolysate comprising polyhdroxy oligomers having a degree of polymerization (DP) of 1-3, 10-25% water, 10-20% oil/fat, 0.01% aspartame in addition to other typical ingredients used in forming a dough for baking. The drawbacks of this invention are polyols having different DP used along with starch hydrolysate and is baked, which are entirely different from those of the present invention. Reference may be made to grainy confectionery product and process for manufacturing the said confectionery product (Ribadeau-Dumas, et al, USP 5,580,601, 1996), wherein appropriate quantity of maltitol or xylitol are used to prepare grainy confections such as fondants. The drawbacks of this invention are only polyols are used to replace sugar and the products are grainy confections, both processes, formulations and products are different from those of the present invention, where sesame is the main ingredient apart from bulking sugar replacer. Reference may be made to sugar free chocolate coating (Bombardier, et al, USP 5,017,392, 1991), wherein sugar fee chocolate coating for a frozen dairy dessert comprising aspartame, mannitol and polydextrose is prepared. The drawbacks of this invention are sugar free coating apart from the above ingredients, milk solids, chocolate solids, oil used to simulate conventional sugar containing coating; whereas the present invention relates to usage of polydextrose as a binder and sugar replacer and the product is prepared by baking and hence the formulations and process are entirely different from these invention. Reference may be made to process for the manufacture of sucrose-free dietetic and/or teeth-sparing chocolate (Kerne, et al, USP 4,980,189, 1990), wherein first preparing a sucrose free chocolate crumb and tumbling it with additional cocoa butter in a conche comprising: mixing of sucrose substitute selected from sugar alcohols, isomaltulose, isomalt, leucrose and polydextrose and mixtures thereof with a liquid or solid milk products, heating the mixture, adding chocolate liquor, drying in a vacuum until a powdery crumb is obtained. The formulations and process are entirely different from those of the present invention. Reference may be made to dietetic sweetening composition (P.Tammy and O.Philip, EP 377,278, 1990) comprising xylitol and a reducing calorie bulking agent, which can comprise a polymer of glucose, maltose or fructose, a plant fiber and additionally an intense sweetener, which can be used for sugar free hard candy, chewy candy, jellies, etc. and used a high cooking temperature of 165°C. The formulations, processes and products are different from those of the present invention. Dietetic frozen desserts containing aspartame (Wolkstein; Melvin USP 4,626,441, 1986), wherein dietetic desserts containing as the sweetener and bulking agents therein in place of all or a part of the sweeteners and bulking agents in similar non-dietetic frozen desserts, a sufficient amount of aspartame alone or in mixtures with a synergistic sweetener, and polydextrose, microcrystalline cellulose, fermented whey, tofu or sucrose polyester or mixtures thereof, or additionally containing sugar alcohols, sugars or enzymes such as rennet and/or lactase to provide a dessert with satisfactory taste and structure and methods of making them is described. The drawbacks of this invention are mixtures of sweeteners, polydextrose and cellulose derivatives are used and hence are different from those of the present invention. Soft candy composition (Kastin; Howard, USP 4,597,981, 1986), wherein, A soft candy composition comprising 9-82% by weight of a hydrogenated starch hydrolysate, 82-9% by weight of at least one polymer of glucose (polydextrose) or maltose, 3-16% by weight of gelatin and a sufficient quantity of water to form a soft candy composition. The drawbacks of this invention are using starch hydrolysate along with polydextrose and gelatine, soft candy is prepared, which are different from those of the present invention, where only polydextrose is used and the process also different. The main object of the present invention is to provide a formulation for the preparation of sugar free nutraceutical enriched sweet sesame bar and a process thereof, which obviates drawbacks as detailed above. Another object of the present invention is to provide a novel sugar free sweet sesame bar, which is acceptable in taste, texture and other qualities. Another object of the present invention is to replace sugar with an appropriate bulking agent, which provides body, binding and other properties provided by sugar. Yet another objective of the present invention is to provide sugar free sweet sesame bar, further enriched with natural nutraceuticals by incorporating dry amla (gooseberry) powder. Accordingly, the present invention relates to a formulation for the preparation of sugar free nutraceutical enriched sweet sesame bar, comprising: a) polydextrose 20-50%, b) mannitol 0.5-27%, c) sweetener 0.04-0.06%, d) roasted white sesame 35-65%, e) dried amla powder 3-10 wt% and also provides a process for the preparation of sugar free nutraceutical enriched sweet sesame bar from formulation consisting the steps of: a) uniformly mixing of the ingredients as claimed in claim 1 by known methods b) spreading the above obtained gummy mass into thin sheets of thickness 2-4 mm, c) baking in hot air oven or in microwave oven at a temperature ranging 190 degree C to 200 degree C for a period of 1 to 2 minutes to obtain the desired product. In an embodiment of the present invention the oven used for baking is hot air oven or microwave oven. In an another embodiment of the present invention the dried Indian gooseberry (amla) powder used has a moisture content in the range of 5-8%, of 30 mesh US sieve. In yet an another embodiment of the present invention the sweetener used is selected from sucralose, acesulfame K, approved by Prevention of Food dulteration act in India. In yet an another embodiment of the present invention the desired product consists of 50-100 mg/100 g of vitamin C, 0.5-1.5% polyphenols, and 10-15% dietary fiber. The details of the process are as follows: All the weighed ingredients, such as roasted sesame, polydextrose, amla powder, intense sweetener, are mixed thoroughly and required quantity of water is added and mixed uniformly to obtain a mass having binding (gummy) characteristics. The mass is then spread into thin sheets of about 2-4 mm thick and baked in air oven at 200°C for about 8 min turning the sides halfway. The product could also be baked in microwave oven for 1-2 min to obtain a crunchy sesame bar. The details of the process are described below in flow sheet. Process for preparation of sugar free and nutraceutical enriched sweet sesame bar Polydextrose + Sucralose + Roasted sesame + Amla powder (dried) (Figure Removed) Sugar-free and nutraceutical enriched sweet sesame bar Novelty The novelty of the process is selection of appropriate bulking agent, which can replace sugar and its properties and its proportion and also selection of proper proportions of sesame and amla, mixing with required quantity of water to obtain a gummy mass and baking to obtain an acceptable crunchy bar. The following examples are given by the way of illustration of the present invention and therefore should not be constructed to limit the scope of the present invention. Composition of the present invention is not a mere admixture but is a synergistic mixture having property which are distinct and different from the mere agglomeration of the properties of individual ingredients used in the composition. Example 1 Polydextrose 40g, roasted white sesame 33g, sucralose 0.04 g; amla powder 2.0g, mixed thoroughly and added 7 ml water mixed all the ingredients. The mass was spread uniformly into thin sheets having 3 mm thickness and baked in air oven at 200° C for 6 min, turning the sides half way to get a crunchy bar. Example 2 Polydextrose 35g, roasted white sesame 33g, sucralose 0.04 g; amla powder 2.0g, mixed thoroughly and added 7 ml water mixed all the ingredients. The mass was spread uniformly into thin sheets having 3 mm thickness and baked in air oven at 200° C for 7 min, turning the sides half way to get a crunchy bar. Example 3 Polydextrose 20g, roasted white sesame 31.5g, sucralose 0.04 g; amla powder 3.5g, mixed thoroughly and added 5 ml water mixed all the ingredients. The mass was spread uniformly into thin sheets having 3 mm thickness and baked in air oven at 200° C for 8 min, turning the sides half way to get a crunchy bar. Example 4 Polydextrose 35g, roasted white sesame 33g, sucralose 0.04 g; amla powder 2.0g, mixed thoroughly and added 7 ml water mixed all the ingredients. The mass was spread uniformly into thin sheets having 3 mm thickness and baked in microwave oven for 1.5 min to get a crunchy bar. Example 5 Polydextrose 35g, roasted white sesame 28g, sucralose 0.04 g; amla powder 7g, mixed thoroughly and added 7 ml water mixed all the ingredients. The mass was spread uniformly into thin sheets having 2 mm thickness and baked in air oven at 200° C for 7 min, turning the sides half way to get a crunchy bar. Example 6 Polydextrose 30g, roasted white sesame 31.5g, sucralose 0.04 g; amla powder 3.5g, mixed thoroughly and added 7 ml water mixed all the ingredients. The mass was spread uniformly into thin sheets having 3 mm thickness and baked in air oven at 200° C for 8 min, turning the sides half way to get a crunchy bar. Example 7 Polydextrose 25g, mannitol 10g, roasted white sesame 31.5g, sucralose 0.035 g; amla powder 3.5g, mixed thoroughly and added 5 ml water mixed all the ingredients. The mass was spread uniformly into thin sheets having 2 mm thickness and baked in air oven at 200° C for 7 min, turning the sides half way to get a crunchy bar. Example 8 Polydextrose 15g, mannitol 20g, roasted white sesame 31.5g, sucralose 0.035 g; amla powder 3.5g, mixed thoroughly and added 10 ml water mixed all the ingredients. The mass was spread uniformly into thin sheets having 3 mm thickness and baked in air oven at 200° C for 6 min, turning the sides half way to get a crunchy bar. Analyses Texture measurement The texture, especially of snap properties of the products are determined by texture measuring system by applying shear and the maximum force required to break the product is taken. Sensory evaluation The products were subjected to sensory evaluation with 12 trained panelists using 10 point hedonic scale. A series of sensory tests evaluating taste, texture, mouthfeel and overall acceptability of the product are conducted and the average values are reported. Table 1. Texture (snap) analyses of sugar free, nutraceutical enriched sweet sesame bar (Table Removed) Moisture 3-4%; Control bar prepared with jaggery. The texture and sensory attributes of sugar-free bar are closely resemble those of the control prepared with jaggery or sugar and are acceptable (Table 1,2). Table 2. Sensory analyses of sugar free and nutraceutical enriched sweet sesame bar (Table Removed) Vitamin C as ascorbic acid and total polyphenols as gallic acid are estimated following standard AOAC and ISO procedures. Advantages The main advantages of the present invention are: The product is ready-to-eat, stable confection, comprising mainly of sesame having natural antioxidants and minerals. Also, being sugar-free, the product could be consumed by health conscious consumers and diabetics as well. Further its nutraceutical value is enhanced by incorporating amla (gooseberry), which is known for its health benefits and important constituent in many ayurvedic preparations including Triphala and Chyawanprash. The medicinal uses of amla include: asthma, bronchitis, syspepsia, colic, flatulence, hyperacidity, peptic ulcer, anaemia, cardiac disorders, etc. Hence, the product has several health benefits in addition to be sugar free and traditional confection. We Claim: 1. A formulation for the preparation of sugar free nutraceutical enriched sweet sesame bar, comprising: a) polydextrose 20-50%, b) mannitol 0.5-27%, c) sweetener 0.04-0.06%, d) roasted white sesame 35-65%, e) dried amla powder 3-10 wt% 2. A process for the preparation of sugar free nutraceutical enriched sweet sesame bar from formulation as claimed in claim 1, consisting the steps of: a) uniformly mixing the ingredients i) polydextrose 20-50%, ii) mannitol 0.5-27%,iii) sweetener 0.04-0.06%, iv) roasted white sesame 35-65%, and v) dried amla powder 3-10 wt% by known methods, b) spreading the above obtained gummy mass into thin sheets of thickness 2-4 mm, c) baking in hot air oven or in microwave oven at a temperature ranging 190 degree C to 200 degree C for a period of 1 to 2 minutes to obtain the desired product. 3. A Process as claimed in claim 1, wherein the dried amla powder used has a moisture content in the range of 5-8%, of 30 mesh US sieve. 4. A formulation as claimed in claim 1, wherein sweetener used is selected from sucralose or acesulfame K. 5. A process as claimed in claim 1, wherein the desired product consists of 50-100 mg/100 g of vitamin C, 0.5-1.5% polyphenols, and 10-15% dietary fiber.

Full Text

The invention relates to a formulation for the preparation of sugar free nutraceutical enriched sweet sesame bar and a process thereof.
The product is a ready-to-eat confection could be consumed by all sections of population.
Indian traditional sweets based on sesame are popular and. ready to eat, which are stable and hard boiled confections prepared using either jaggery or sugar as base and roasted white sesame. Some of these products are crunchy, hard and crisp in texture and are traditionally prepared by boiling jaggery or sugar syrup to hard crack stage, mixing with sesame, sheeting and cutting.
Traditional sweets occupy an important position in India and are popular through out the country. These sweets are the major consumer of sugar in the country and its consumption is very large. Due to health consciousness and awareness of the consumer, the demand for low-calorie and low sugar products is increasing. To meet these demands and to provide nutritious, healthy products, it is necessary to develop process for preparation of low or sugar free sweets. For this purpose, alternative sweeteners and appropriate bulking agents are selected to simulate the characteristics of sugar. In that direction, sweet sesame bar without added any sugar is prepared in the present invention.
The present invention replaces sugar or jaggery in the formulation, with a combination of bulking agent, preferably polydextrose along with an intense sweetener to impart desired sweetness. The function of bulking agent, polydextrose is to provide structure or body and binding properties normally provided by sucrose. In the present invention, mannitol, which is crystalline and less hygroscopic compared to other polyols is added as an

optional ingredient along with polydextrose, to improve the texture to the product.
In addition to sugar free, the product is enriched with added nutraceuticals in the form of amla (gooseberry) powder, which is known for its health benefits. Amla is a rich source of vitamin C, antioxidants, flavonoids and minerals. It is one of the three constituents of the famous ayurvedic preparations, Triphala, which is prescribed in many digestive disorders and also in Chyawanprash and hence, it imparts and elevates the nutraceutical value of Gajak.
The literature, especially patented, on traditional confectionery with special reference to sesame bars is scanty. However, the relevant patented literature is listed below.
In our earlier work, low sugar, low fat and dietary fiber enriched cereal bar and process for preparation thereof (Reddy and Chetana, 2004),wherein polydextrose is used as a sugar replacer and other ingredients include, puffed rice, nuts, wheat flour, and process consisting of heating polydextrose in presence of water and mixing all the ingredients or by mixing all ingredients followed by warming and then sheeting and baking. Whereas in the present invention the ingredients other than polydextrose include sesame and amla and process is also different, which consists of mixing, sheeting and baking and hence the formulations and process parameters are different from those of the present invention.
Reference may be made to reduced calorie conectionery compositions (Johnson Scott et al, USP Applicationn. 20040086615, 2004), wherein low calorie confectionery composition, consisting of erythritol, fructo-oligosaccharide, isomalt, polydextrose and /or high protein is disclosed. The composition is designed for solid moulding, enrobing, chunks, or chips

preparation. The drawbacks of this invention are the composition consists of fructo-oligosaccharides along with other polyols, protein, fat and is prepared like chocolate or chocolate coatings. Hence, the composition and process are different from those of the present invention.
Reference may be made to process for coating sugar-free boiled sweets (Ribadeau-Dumas, USP Application, 20020160083, 2002), wherein sugar-free boiled sweet with a coating syrup comprising one polyol, at least one high molecular weight polysaccharides such as cellulose derivatives, polydextrose, oligosaccharides, hydrogenated maltodextrins, etc. and fat. The composition and process are different from those of the present invention.
Reference may be made to sugar-free chewy products and protein based chewy products and methods for making the same (Cherukuri, Subraman Rao, et al USP Application, 20030026826, 2003), wherein composition comprising of a mixture of at least two polyols, an emulsifier, an active agent.with added colours and flavours, is prepared by mixing, heating to high temperature of above 90C, cooling adding emulsifier, cooling and adding active ingredient. The composition and process are entirely different from those of the present invention, wherein polydextrose is the main sugar replacer and made in the form of bar by mixing and baking.
Reference may be made to reduced fat spreadable corn syrup compositions and methods of preparation thereof (Ethington Reed al USP Application, 20020150665, 2002), wherein low fat spread used in place of butter or margarine comprising fructose syrup, fat, flavourings from natural or synthetic, natural flavouring include from fruits such as lemon, orange, grape, gooseberry, etc. The product is a spread and composition also different from the present invention.

Reference may be made to frozen aerated products (Bartkowska et al, USP Application, 20040071835, 2004), wherein frozen aerated product comprising fat 0-20%, milk solids 0.25-20%, soluble dietary fiber 0.05-1.5%, insoluble dietary fiber 0.1-5%, sweetener 0.1-35%, where dietary fiber provided by fruit puree including gooseberry. The product, composition and process are entirely different from those of the present invention.
Reference may be made to chewable tablets containing mannitol and aspartame (Valentine, et al, USP 6,296,868, 2001), wherein chewable tablets made from agglomerates comprising an alcohol sugar such as mannitol and high intensity sweetener such as aspartame from which agglomerate tablets may be directly compressed. The drawbacks of this invention are the process is to prepare sugar free tablets using mannitol and an intense sweetener, which are different from those of the present invention, where bulking agent acts as a binder and sugar replacer with added intense sweetener and product is prepared by baking unlike in this invention.
Diabetic nutritionals and method of using (Gilles, et al, USP 6,248,375, 2001), wherein, the invention is directed to solid matrix designed for diabetics, utilizes fructose in combination with at least on non-absorbent carbohydrates, fructooligosaccharides and microcrystalline cellulose are used and also include dietary fiber and a source of oligosaccharides. The solid matrix is administered to a diabetic in form of cereal, bread, cookies, biscuits, etc. nutritional bar further includes additional nutrients like vitamins and minerals. The drawbacks of this invention are oligosaccharides and cellulose derivatives are used along with fructose, which are different from those of the present invention.

Reference may be made to sugar free coating obtained by hard coating and process for producing it (Ribadean Dumas, et al., USP 5,900,261, 1999), wherein hard crystalline coating based on a specific mixture of polyols, having improved crunchiness and an improved process for hard coating based on xylitol, maltitol, or lactitol or mixture thereof is prepared. The drawbacks of this invention are polyols are used as sugar replacers, whereas polydextrose forms the base in the present invention and also the process is entirely different.
Reference may be made to sugarless baked goods, eg., cakes and muffins (USP 5,523,107, 1996), wherein sugar free bakery goods such as cakes, muffins, donuts formed from a batter mixture including 15-25% of starch hydrolysate comprising polyhdroxy oligomers having a degree of polymerization (DP) of 1-3, 10-25% water, 10-20% oil/fat, 0.01% aspartame in addition to other typical ingredients used in forming a dough for baking. The drawbacks of this invention are polyols having different DP used along with starch hydrolysate and is baked, which are entirely different from those of the present invention.
Reference may be made to grainy confectionery product and process for manufacturing the said confectionery product (Ribadeau-Dumas, et al, USP 5,580,601, 1996), wherein appropriate quantity of maltitol or xylitol are used to prepare grainy confections such as fondants. The drawbacks of this invention are only polyols are used to replace sugar and the products are grainy confections, both processes, formulations and products are different from those of the present invention, where sesame is the main ingredient apart from bulking sugar replacer.
Reference may be made to sugar free chocolate coating (Bombardier, et al, USP 5,017,392, 1991), wherein sugar fee chocolate coating for a frozen dairy dessert comprising aspartame, mannitol and polydextrose is

prepared. The drawbacks of this invention are sugar free coating apart from the above ingredients, milk solids, chocolate solids, oil used to simulate conventional sugar containing coating; whereas the present invention relates to usage of polydextrose as a binder and sugar replacer and the product is prepared by baking and hence the formulations and process are entirely different from these invention.
Reference may be made to process for the manufacture of sucrose-free dietetic and/or teeth-sparing chocolate (Kerne, et al, USP 4,980,189, 1990), wherein first preparing a sucrose free chocolate crumb and tumbling it with additional cocoa butter in a conche comprising: mixing of sucrose substitute selected from sugar alcohols, isomaltulose, isomalt, leucrose and polydextrose and mixtures thereof with a liquid or solid milk products, heating the mixture, adding chocolate liquor, drying in a vacuum until a powdery crumb is obtained. The formulations and process are entirely different from those of the present invention.
Reference may be made to dietetic sweetening composition (P.Tammy and O.Philip, EP 377,278, 1990) comprising xylitol and a reducing calorie bulking agent, which can comprise a polymer of glucose, maltose or fructose, a plant fiber and additionally an intense sweetener, which can be used for sugar free hard candy, chewy candy, jellies, etc. and used a high cooking temperature of 165°C. The formulations, processes and products are different from those of the present invention.
Dietetic frozen desserts containing aspartame (Wolkstein; Melvin USP 4,626,441, 1986), wherein dietetic desserts containing as the sweetener and bulking agents therein in place of all or a part of the sweeteners and bulking agents in similar non-dietetic frozen desserts, a sufficient amount of aspartame alone or in mixtures with a synergistic sweetener, and polydextrose, microcrystalline cellulose, fermented whey, tofu or sucrose

polyester or mixtures thereof, or additionally containing sugar alcohols, sugars or enzymes such as rennet and/or lactase to provide a dessert with satisfactory taste and structure and methods of making them is described. The drawbacks of this invention are mixtures of sweeteners, polydextrose and cellulose derivatives are used and hence are different from those of the present invention.
Soft candy composition (Kastin; Howard, USP 4,597,981, 1986), wherein, A soft candy composition comprising 9-82% by weight of a hydrogenated starch hydrolysate, 82-9% by weight of at least one polymer of glucose (polydextrose) or maltose, 3-16% by weight of gelatin and a sufficient quantity of water to form a soft candy composition. The drawbacks of this invention are using starch hydrolysate along with polydextrose and gelatine, soft candy is prepared, which are different from those of the present invention, where only polydextrose is used and the process also different.
The main object of the present invention is to provide a formulation for the preparation of sugar free nutraceutical enriched sweet sesame bar and a process thereof, which obviates drawbacks as detailed above.
Another object of the present invention is to provide a novel sugar free sweet sesame bar, which is acceptable in taste, texture and other qualities.
Another object of the present invention is to replace sugar with an appropriate bulking agent, which provides body, binding and other properties provided by sugar.
Yet another objective of the present invention is to provide sugar free sweet sesame bar, further enriched with natural nutraceuticals by incorporating dry amla (gooseberry) powder.
Accordingly, the present invention relates to a formulation for the preparation of sugar free nutraceutical enriched sweet sesame bar, comprising:
a) polydextrose 20-50%,
b) mannitol 0.5-27%,
c) sweetener 0.04-0.06%,
d) roasted white sesame 35-65%,
e) dried amla powder 3-10 wt%
and also provides a process for the preparation of sugar free nutraceutical enriched sweet sesame bar from formulation consisting the steps of:
a) uniformly mixing of the ingredients as claimed in claim 1 by known methods
b) spreading the above obtained gummy mass into thin sheets of thickness 2-4 mm,
c) baking in hot air oven or in microwave oven at a temperature ranging 190 degree C to 200 degree C for a period of 1 to 2 minutes to obtain the desired product.
In an embodiment of the present invention the oven used for baking is hot air oven or microwave oven.
In an another embodiment of the present invention the dried Indian gooseberry (amla) powder used has a moisture content in the range of 5-8%, of 30 mesh US sieve.
In yet an another embodiment of the present invention the sweetener used is selected from sucralose, acesulfame K, approved by Prevention of Food dulteration act in India.
In yet an another embodiment of the present invention the desired product consists of 50-100 mg/100 g of vitamin C, 0.5-1.5% polyphenols, and 10-15% dietary fiber.
The details of the process are as follows:
All the weighed ingredients, such as roasted sesame, polydextrose, amla powder, intense sweetener, are mixed thoroughly and required quantity of water is added and mixed uniformly to obtain a mass having binding (gummy) characteristics. The mass is then spread into thin sheets of about 2-4 mm thick and baked in air oven at 200°C for about 8 min turning the sides halfway. The product could also be baked in microwave oven for 1-2 min to obtain a crunchy sesame bar.
The details of the process are described below in flow sheet.

Process for preparation of sugar free and nutraceutical enriched sweet sesame bar
Polydextrose + Sucralose + Roasted sesame + Amla powder (dried)
(Figure Removed)

Sugar-free and nutraceutical enriched sweet sesame bar
Novelty
The novelty of the process is selection of appropriate bulking agent, which can replace sugar and its properties and its proportion and also selection of proper proportions of sesame and amla, mixing with required quantity of water to obtain a gummy mass and baking to obtain an acceptable crunchy bar.
The following examples are given by the way of illustration of the present invention and therefore should not be constructed to limit the scope of the present invention.
Composition of the present invention is not a mere admixture but is a synergistic mixture having property which are distinct and different from the mere agglomeration of the properties of individual ingredients used in the composition.

Example 1 Polydextrose 40g, roasted white sesame 33g, sucralose 0.04 g; amla powder 2.0g, mixed thoroughly and added 7 ml water mixed all the ingredients. The mass was spread uniformly into thin sheets having 3 mm thickness and baked in air oven at 200° C for 6 min, turning the sides half way to get a crunchy bar.
Example 2
Polydextrose 35g, roasted white sesame 33g, sucralose 0.04 g; amla powder 2.0g, mixed thoroughly and added 7 ml water mixed all the ingredients. The mass was spread uniformly into thin sheets having 3 mm thickness and baked in air oven at 200° C for 7 min, turning the sides half way to get a crunchy bar.
Example 3
Polydextrose 20g, roasted white sesame 31.5g, sucralose 0.04 g; amla powder 3.5g, mixed thoroughly and added 5 ml water mixed all the ingredients. The mass was spread uniformly into thin sheets having 3 mm thickness and baked in air oven at 200° C for 8 min, turning the sides half way to get a crunchy bar.
Example 4
Polydextrose 35g, roasted white sesame 33g, sucralose 0.04 g; amla powder 2.0g, mixed thoroughly and added 7 ml water mixed all the ingredients. The mass was spread uniformly into thin sheets having 3 mm thickness and baked in microwave oven for 1.5 min to get a crunchy bar.
Example 5
Polydextrose 35g, roasted white sesame 28g, sucralose 0.04 g; amla powder 7g, mixed thoroughly and added 7 ml water mixed all the

ingredients. The mass was spread uniformly into thin sheets having 2 mm thickness and baked in air oven at 200° C for 7 min, turning the sides half way to get a crunchy bar.
Example 6
Polydextrose 30g, roasted white sesame 31.5g, sucralose 0.04 g; amla powder 3.5g, mixed thoroughly and added 7 ml water mixed all the ingredients. The mass was spread uniformly into thin sheets having 3 mm thickness and baked in air oven at 200° C for 8 min, turning the sides half way to get a crunchy bar.
Example 7
Polydextrose 25g, mannitol 10g, roasted white sesame 31.5g, sucralose 0.035 g; amla powder 3.5g, mixed thoroughly and added 5 ml water mixed all the ingredients. The mass was spread uniformly into thin sheets having 2 mm thickness and baked in air oven at 200° C for 7 min, turning the sides half way to get a crunchy bar.
Example 8
Polydextrose 15g, mannitol 20g, roasted white sesame 31.5g, sucralose 0.035 g; amla powder 3.5g, mixed thoroughly and added 10 ml water mixed all the ingredients. The mass was spread uniformly into thin sheets having 3 mm thickness and baked in air oven at 200° C for 6 min, turning the sides half way to get a crunchy bar.

Analyses
Texture measurement
The texture, especially of snap properties of the products are determined by texture measuring system by applying shear and the maximum force required to break the product is taken.
Sensory evaluation
The products were subjected to sensory evaluation with 12 trained panelists using 10 point hedonic scale. A series of sensory tests evaluating taste, texture, mouthfeel and overall acceptability of the product are conducted and the average values are reported.
Table 1. Texture (snap) analyses of sugar free, nutraceutical enriched sweet sesame bar
(Table Removed)
Moisture 3-4%; Control bar prepared with jaggery.
The texture and sensory attributes of sugar-free bar are closely resemble those of the control prepared with jaggery or sugar and are acceptable (Table 1,2).

Table 2. Sensory analyses of sugar free and nutraceutical enriched sweet sesame bar
(Table Removed)

Vitamin C as ascorbic acid and total polyphenols as gallic acid are estimated following standard AOAC and ISO procedures.
Advantages
The main advantages of the present invention are: The product is ready-to-eat, stable confection, comprising mainly of sesame having natural antioxidants and minerals. Also, being sugar-free, the product could be consumed by health conscious consumers and diabetics as well. Further its nutraceutical value is enhanced by incorporating amla (gooseberry), which is known for its health benefits and important constituent in many ayurvedic preparations including Triphala and Chyawanprash. The medicinal uses of amla include: asthma, bronchitis, syspepsia, colic, flatulence, hyperacidity, peptic ulcer, anaemia, cardiac disorders, etc. Hence, the product has several health benefits in addition to be sugar free and traditional confection.

We Claim:
1. A formulation for the preparation of sugar free nutraceutical enriched
sweet sesame bar, comprising:
a) polydextrose 20-50%,
b) mannitol 0.5-27%,
c) sweetener 0.04-0.06%,
d) roasted white sesame 35-65%,
e) dried amla powder 3-10 wt%
2. A process for the preparation of sugar free nutraceutical enriched sweet
sesame bar from formulation as claimed in claim 1, consisting the steps of:
a) uniformly mixing the ingredients i) polydextrose 20-50%, ii) mannitol 0.5-27%,iii) sweetener 0.04-0.06%, iv) roasted white sesame 35-65%, and v) dried amla powder 3-10 wt% by known methods,
b) spreading the above obtained gummy mass into thin sheets of thickness 2-4 mm,
c) baking in hot air oven or in microwave oven at a temperature ranging 190 degree C to 200 degree C for a period of 1 to 2 minutes to obtain the desired product.

3. A Process as claimed in claim 1, wherein the dried amla powder used has a moisture content in the range of 5-8%, of 30 mesh US sieve.
4. A formulation as claimed in claim 1, wherein sweetener used is selected from sucralose or acesulfame K.
5. A process as claimed in claim 1, wherein the desired product consists of 50-100 mg/100 g of vitamin C, 0.5-1.5% polyphenols, and 10-15% dietary fiber.

Documents:

811-DEL-2005-Abstract-(16-03-2012).pdf

811-del-2005-abstract.pdf

811-DEL-2005-Claims-(16-03-2012).pdf

811-del-2005-claims.pdf

811-DEL-2005-Correspondence Others-(16-03-2012).pdf

811-del-2005-correspondence-others.pdf

811-DEL-2005-Description (Complete)-(16-03-2012).pdf

811-del-2005-description (complete).pdf

811-del-2005-form-1.pdf

811-del-2005-form-18.pdf

811-del-2005-form-2.pdf

811-DEL-2005-Form-3-(16-03-2012).pdf

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Patent Number

254029

Indian Patent Application Number

811/DEL/2005

PG Journal Number

38/2012

Publication Date

21-Sep-2012

Grant Date

13-Sep-2012

Date of Filing

31-Mar-2005

Name of Patentee

COUNCIL OF SCIENTIFIC & INDUSTRIAL RESEARCH

Applicant Address

ANUSANDHAN BHAWAN, RAFI MARG, NEW DELHI-110 001, INDIA.

Inventors:

#	Inventor's Name	Inventor's Address
1	SUNKI REDDY	CENTREL FOOD TECHNICAL RESEARCH INSTITUTE OF MYSORE-570020, INDIA.
2	YELLA REDDY	CENTREL FOOD TECHNICAL RESEARCH INSTITUTE OF MYSORE-570020, INDIA.

PCT International Classification Number

A61K 9/00

PCT International Application Number

N/A

PCT International Filing date

PCT Conventions:

#	PCT Application Number	Date of Convention	Priority Country
1			NA